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Gilchrist's Almond Macaroons

1/2 lb. (1 C.) almond paste
1 C. confectioner's sugar
3 egg whites
Pinch salt
1/2 t. vanilla
Granulated sugar, as needed

Preheat the oven to 300� F.

In a mixing bowl, chop the almond paste. Add the confectioner's sugar. Mix with your fingers until blended well. Add the egg whites, one at a time, blending well after each addition. Add the salt and vanilla. The dough will be soft but will hold its shape when dropped from a spoon.

Put the dough in a pastry bag with a plain, round decorating tip. Line ungreased baking sheets with parchment paper. Pipe the dough into rounds about an inch apart on the cookie sheets. Sprinkle the cookies with granulated sugar. Bake for 20 minutes.

To remove the cookies, slide the parchment paper onto a damp cloth, then gently loosen the cookies with a spatula. Place the cookies on a wire rack to cool completely. Makes about 3 dozen cookies.

 

    
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